Description
Hearty and flavorful vegan lentil stew.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in garlic and cook for 1 minute more.
- Add rinsed lentils, vegetable broth, diced tomatoes, thyme, and rosemary.
- Bring to a boil, then reduce heat and simmer, covered, for 30-40 minutes, or until lentils are tender.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Add other vegetables like potatoes, sweet potatoes, or spinach.
- Adjust the consistency by adding more broth if needed.
- This stew freezes well.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Stew
- Method: Simmering
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 18g
- Protein: 15g
- Cholesterol: 0mg